Peach Blueberry Cobbler

5 from 15 votes

Old-fashioned peach cobbler with juicy blueberries, and topped with a biscuit topping.

Prep Time45

Cook Time25

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 354kcal

8 cups (about 2 ¾ lbs) fresh peaches peeled and sliced (or 2lbs frozen peaches, thawed)
1 cup (170 g) fresh blueberries (or frozen, thaw first)
1/2 cup (50 g) granulated sugar
1 teaspoon cornstarch
1 Tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch salt

Position oven rack in lower-third of oven and preheat oven to 425°F. Spray an 8-inch square baking pan with cooking spray.
In a large mixing bowl, stir together the peaches, blueberries, and sugar. Set aside for 30 minutes. Drain fruit in a colander set over a bowl. Reserve 1/4 cup of juices (only 2 Tbs. if using frozen fruit). Transfer fruit to a large mixing bowl.
In small mixing bowl, whisk together the reserved juice, cornstarch, lemon juice, vanilla, cinnamon, nutmeg and pinch of salt. Pour over the fruit filling and gently stir together.
Pour filling into prepared pan and bake for 10 minutes until bubbly. If using frozen fruit, you will need to bake for additional time (up to 15 minutes more).
In another large bowl, whisk together cobbler topping dry ingredients: flour, sugar, baking powder, baking soda, and salt. Use a pastry blender, 2 forks, or your fingertips, cut in cold butter until mixture is pea-sized.
Stir in cold yogurt, stirring just until combined. You can add an additional tablespoon of yogurt if the topping is dry. Scoop six portions or spoon mixture on top of fruit mixture making sure the biscuit portions don't touch to ensure even baking.
Sprinkle on additional sugar.
Bake cobbler until topping is golden brown and filling is bubbly, 16-18 minutes, Let stand for 10 minutes before serving, serve with ice-cream.

Storage: This peach blueberry cobbler can be stored, covered in the fridge for up to 4 days.
Freezing: You can freeze baked cobbler for up to 3 months, thaw overnight in the fridge and warm up again before serving. You can also prepare the filling ahead of time and freeze. When ready to prepare, thaw the filling overnight and then place in a prepared pan and prepare the topping and bake as normal. The cobbler might be a bit juicier than normal.
Peaches: You can use fresh or frozen peaches. If using frozen peaches, use only 2 lbs) and thaw first. Frozen peach filling may be a bit juicier but still delicious. If using fresh peaches, peel the peaches first. If they are ripe, they may be hard to peel so you can blanch them in boiling water for 30 seconds and then easily remove the skins once cooled then slice.
Canned Peaches: I haven't tested canned peaches, but if you are to use them I would drain the extra liquid first.
Blueberries: Fresh or frozen is fine. Thaw if using frozen.
Yogurt: I used whole milk plain yogurt but a low-fat or non-fat would also work but the biscuits won't be as rich.
Cornstarch: I used cornstarch to thicken the filling but you could also use flour instead.